Ditch the Bad Oils

no-oilsRUN, don’t walk, to your pantry and throw out the canola oil.  While you’re there, ditch the corn, vegetable, soybean, grapeseed, sunflower and safflower oils as well. Here’s why: Each of these must undergo an extreme industrial process to get them into an oil form. This process zaps them of nutritional properties and causes them to turn rancid and oxidized when exposed to light, air, or heat. Think of how long a bottle of oil sits, exposed to light, on the grocery store shelf. Fail #1. Then each time you open the bottle, it is exposed to air. Fail #2. And, finally, you expose it to heat when you cook or bake with it. Fail #3. What happens when you eat these foul oils? They create free radicals in your body. Free radicals cause premature aging and wrinkles (hear that, ladies?), tissue and organ damage, and a buildup of plaque in blood vessels. In general, they create inflammation. Inflammation is a common denominator in many modern illnesses and diseases including heart disease and cancer. Why have we been led to believe that these refined oils are preferable, healthier even!, than more natural fat sources? Great question. Misrepresented science, edible oil lobbies, and high powered food manufacturers are a few reasons. Apply your common sense here – why would oils that have to be heated, treated, and chemically defeated be more healthful for you than more natural fats and oils?

I hear you out there – Then what am I supposed to bake my cookies with?
Try real butter or coconut oil. These are a much healthier (and tastier!) options than mega processed factory oils.

Removing the bad oils from your pantry is a Top 5 (if not the #1) change you should make in your Kitchen Crackdown. It’s one small step for a huge change in health.

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